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Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

This is a perfect recipe. I’m in love with the red velvet flavoring and the icing is just delectable. Fabulous.

YIELD

24 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

2 ½

CUPS ALL-PURPOSE FLOUR

1 ½

CUPS SUGAR

1

TEASPOON BAKING SODA

1

TEASPOON SALT

1

TEASPOON COCOA POWDER

1 ½

CUPS VEGETABLE OIL

1

CUP BUTTERMILK
room temperature, you can use low-fat

2

TABLESPOONS FOOD COLORING
red *

1

TEASPOON WHITE VINEGAR
distilled

1

TEASPOON VANILLA EXTRACT

For the frosting

1

POUND CREAM CHEESE (REDUCED-FAT)
softened *

2

STICK BUTTER
melted

1

TEASPOON VANILLA EXTRACT

4

CUPS POWDERED SUGAR
sifted

1

X PECANS
chopped, for garnish, optional *

1

X RASPBERRIES
fresh, or strawberries, for garnish, optional *

Directions

Preheat the oven to 350℉ (180℃). Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.

Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about ⅔ filled.

Bake in oven for about 20 to 22 minutes, turning the pans once, half way through.

Test the cupcakes with a toothpick for doneness.

Remove from oven and cool completely before frosting.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 93g (3.3 oz)

Amount per Serving

Calories 417 46% of calories from fat

% Daily Value *

Total Fat 21g 33%

Saturated Fat 7g 33%

Trans Fat 0g

Cholesterol 21mg 7%

Sodium 186mg 8%

Total Carbohydrate 19g 19%

Dietary Fiber 0g 2%

Sugars g

Protein 4g

Vitamin A 5% • Vitamin C 0%

Calcium 2% • Iron 4%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free